HAUTE LIVING MAGAZINE

The Stats: From Nick’s Fish Market in Chicago to Pappas Restaurants in Dallas, John Franke now serves superb cuisine as Executive Chef of The Ranch at Las Colinas

John Franke makes your food look good. He makes it pretty tasty, as well. From Nick’s Fish Market in Chicago to Pappas Restaurants in Dallas, Franke has been tantalizing taste buds for years. Now serving as the Corporate Chef for Front Burner Restaurants, Franke may spend most of his time acting as Executive Chef of the upscale eatery The Ranch at Las Colinas, but he also works to keep the kitchens at several other restaurants in top shape. This includes the Twin Peaks chain, where he took a menu of prepackaged foods and upgraded it to almost all made-from-scratch recipes. The bottom line here is Franke strives to bring guests fresh, farm-to-fork food that simply make Texans happy, whether you’re dining on Chicken-Fried Quail or Buffalo Wings. See more on John Franke’s favorite local spots at Haute Secrets.